This is not your usual boiled eggs, mustard/mayonnaise, and pickles potato salad. It is actually the only potato salad I will eat. I have a very strong aversion to eggs so anything containing boiled eggs does not cross my lips.
Jalapeno Ranch Potato Salad
A creamy potato salad with a hint of spice from jalapenos.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 3 hours including chilling time
Ingredients
- 2 pounds potatoes, cut into medium sized chunks
- 1 1/2 – 2 cups Ranch dressing
- 2-3 tablespoons jarred jalapeno slices
- 1/2-1 teaspoon Red Robin Seasoning or Seasoning Salt
- 1/2 chopped onion
Cooking Directions
Place potatoes in a large pot. Cover with salted water and cook until fork tender. Drain.
In a large bowl combine dressing, jalapenos, seasoning and onions. Add hot potatoes and stir to coat. Chill for several hours or overnight for flavors to develop.
Notes:
I use Mezzetta Deli Sliced Tamed jalapenos . They give the jalapeno flavor with out a lot of heat.
On the Red Robin Seasoning. I have a container of the real thing but I have found a copycat recipe.
I love comments and read each one I get
Sign up for updates via email or RSS. It’s free and easy. You can also find Cookin’ Mimi on Twitter or on the Facebook Fan Page
Micha
Very cool recipe (or should I say “hot”!! LOL!!). You and my dh about the egg issue. You guys need a support group for that!
Thanks also for the link on the jalapanos – I worry about making something “too hot” with the real ones. This is a “must make” recipe for me. Have you ever made the Red Robin copycat? We have a Red Robin in our area, and maybe they will sell me the goods!
Thanks!
Caroline
I actually haven’t made the copycat recipe. They should sell you a container of the seasoning at Red Robin. It’s about three bucks here in Alabama but it’s the big shaker like they have on the table.